Pork Breast, Cauliflower cheese, Potato, Apple and Tomato Curd

Ingredients

Pork Breast

Cauliflower Cheese Sauce      

Fondant Potato

Smoked Tomato Curd

Poached Apples

Jus

Method

Pork Breast 

1. Dissolve salt in water and allow to cool 30 degrees C​. 
2. Dice carrot, celery and leek and add to brine.​ 
3. Add black peppercorn, bay leaves, thyme. ​ 
4. Place pork belly in brine and leave for 12 hours​. 
5. Rince pork belly off 3-4 times to ensure all brine removed.​ 
6. Place pork belly in vacuum bag with chicken stock​. 
7. Place in pre heated water bath at 82.5 degrees C and cook for 12 hours​. 
8. Place in ice bath and fully chill​. 
9. Take pork belly out of bag​. 
10. Peel of pork skin​. 
11. Trim fat, and cut in to 2.5cm width and 12-14cm length​. 
12. In sauté pan add a little clarified butter and olive oil over a medium heat. 
13. Add pork belly and gently brown on all sides ensuring porl belly is warm though with a core temperature of 70 degrees C​. 

Cauliflower cheese Puree​ 

1. Core and then slice the cauliflower in to 0.5cm strips.​ 
2. In a sauce pan melt Western Star Unsalted Butter and add onion and cook till tender without colour on a low heat​. 
3. Add garlic and cook for further 2 minutes​. 
4. Add cauliflower and mix with onion and garlic​. 
5. Add milk and bring to gentle simmer and cook till just tender (do not over cook the cauliflower)​. 
6. Drain cauliflower reserving the milk​. 
7. Blend in food processor till smooth.​ 
8. Add Perfect Italiano Grated Parmesan​. 
9. Pass through fine chinois.​ 
10. Place back in sauce pan and warm through, add Anchor Culinary Cream to make smooth silky puree and season with salt, serve. 

Fondant Potato 

1. Peel russet potatoes​. 
2. With a 5cm round cutter cut the potatoes in to cylinders, about 5cm in height​. 
3. In saucepan heat clarified butter over a medium heat add the potatoes and gently cook till golden about 6-7 mins, turn them over and repeat​. 
4. Add the chicken stock and thyme and place in oven and bake for 10 mins. ​ 
5. Take out of saucepan, and drain well on kitchen paper and serve​. 

Smoked Tomato Curd​ 

1. In bring water to boil and blanch semi dried tomatoes for 90 seconds.​ 
2. Drain and allow to steam dry​. 
3. Once cooled blend in food processor till semi smooth, add smoked tomato puree​. 
4. Add Anchor Cream Cheese and blend will well incorporated. ​ 
5. Season with salt and pepper. 

Poached Apples 

1. In a pan bring wine, water and sugar to boil.​ 
2. Allow to cool​. 
3. Peel granny smith apples​. 
4. With a 24mm Parisienne scoop, scoop apple balls and place in poaching liquor​. 
5. Slowly bring apples to 85 degrees C and leave for 30 mins, ensuring they do not boil or over cook, (this can be done in vacuum bag and a water bath as well).​ 
6. Once cooked keep warm and serve. 

Jus 

1. In a pan sweat shallot off with a little butter for 10 mins on a low heat​. 
2. Add black peppercorn and cook for further 5 mins. 
3. Add red wine thyme and bay leaves and reduce to 1/3​. 
4. Add veal stock and reduce by 1/3 or till desired consistency.